Crispy Fried Pierogies with Caramelized Onions

Step 1

To make the mashed potatoes: Prick the potato all over with a fork and microwave for about 8 minutes until fork tender. Peel the skin off, and either mash with a fork or masher, or preferably use a food mill. Add the buttermilk, heavy cream, butter, scallions, and garlic to it, and season to taste with salt and pepper. Set aside for later.

Step 2

Whisk to combine the flour, baking powder, and salt. Add the eggs and sour cream, and mix until it forms a dough. Knead the dough gently on a lightly floured surface until firm and smooth. Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.

Step 3

Bring a big pot of water to a boil, and season with salt.

Step 4

Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it. Crimp the edges tightly closed with a fork. Repeat with remaining ingredients.

Step 5

Boil the pierogies for 3 minutes, then remove from the water to drain.

Step 6

Heat up a skillet over medium heat and add 1 tbsp of butter. Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.

Step 7

Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy. Repeat with the remaining pierogies. Serve the crispy fried onions with the pierogies, and enjoy!